What Ingredients Go into Making Valencian Paella?

Question

Could someone explain which components are customarily added in a Valencian paella?

Answer 1

Since finding out, I've always felt like rabbit is more appropriate for paella than the more delicate flavours that seafood usually has. Cheers Will for mentioning it!

Answer 2

When she laughed at you after you said it was the best in the world Absolutely diabolical

Answer 3

I realized my favorite dishes / soups, all have humble beginnings.

Answer 4

C'mon, we had to see the wee lassie trying it. Looks amazing, I always like peas in mine at the very end.

Answer 5

great content, thank you for taking the time out your holiday to bring us this!

Answer 6

I see a future chef in the making in this content.

Answer 7

Thank you for sharing that! That even beats my wife's superb paella - a dish, that I will never touch, because her's is a pure masterpiece. Those spider crabs are unfortunately very hard to get here (Germany). Even when on vacation in Croatia, they are very rare on the fishmarket. But next time I'll try. Like you, we're travelling with our paella pan

Cheers
Andreas

Answer 8

Wow, so this is a holiday content - but it's really well-produced. great quality film, audio, editing - and a totally amazing dish. What a channel this is!

If you made a cookbook with simple techniques but cheat hacker ways to achieve amazing dishes, I would buy it in a heartbeat.

Answer 9

love your content chef Love from Philippines

Answer 10

Beautiful dish and wholesome content.

Answer 11

Spaniard here. A lot of valencians will come and say this is not paella its rice with things, whatever it is it looks great and you can tell you know all the terminology around a paella. Btw in Catalunya and Valencia Surf n’ Turf dishes are called mar i montanya, which translates to sea and mountain

Answer 12

Just got a bottle of red out, doing this right now. Currently 25°c in Bristol!

Answer 13

That Paella looks stunning chef

Answer 14

Hearing him say “does it look yummy?” to presumably his son it’s like - this guy cooks fire food at his amazing restaurant, but this kid’s amazement makes it all worth it. It sure does ‍↕️

Answer 15

Beautiful. I can only imagine how good that is ❤

Answer 16

Very immersive content. Looks like a lovely experience.

Answer 17

I am fascinated by your ratios and cooking time chef. I thought it should be three parts stock to one part rice and 15 minutes cooking time, once the rice and stock meet. I will run your ten parts stock to one part rice and one hour cooking for myself. Cheers.

Answer 18

I have learnt so much reading your content recently. However, for any home cooks out there be careful with the cooking times given in this content. I have made dozens of paellas. 35 minutes is way too long. A rule of thumb for many Spaniards is the rule of 7:
7 minutes high heat
7 minutes medium
7 to rest
I usually just do 18 minutes. Then rest.

Answer 19

Un placer ver tu esfuerzo y se valora muchísimo. Sé que es difícil hacer cualquier comida de otro país. pero si me permites un consejo, sustituiría la cebolleta por 4 o 5 ajos (ya que la cebolla ablanda mucho el arroz), añadiría pimentón y 2 tomates triturados antes de poner el arroz. Recuerda que un buen caldo de pescado y marisco (nunca de pollo) es mejor que añadir tanto marisco caro, que al final es muy vistoso, pero no aporta mucho. Pruébalo y me comentas. Sigue disfrutando de la cocina !!!!